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Turkey Noodle Stir-Fry

Turkey Noodle Stir-Fry

Serves 2 (each serving contains approximately 509 kcal)
Suitable for vegetarians if an alternative to turkey mince is used.

Turkey is used in this recipe because it is a source of lean protein which is important for the growth and repair of cells.

Ingredients

2 nests wholewheat noodles (100g)
1 tbsp olive or rapeseed oil (15g)
200g turkey mince*
1 bell pepper (150g)
1 onion (150g)
1 carrot (150g)
150g frozen peas
1 garlic clove (4g)
1 tbsp reduced sodium soy sauce (15g)
Pinch of smoked paprika (2g)
1 tsp honey (5g)
1 heaped tbsp toasted cashew nuts (20g)

*Suitable vegetarian alternatives for turkey mince are:
150g tofu
230g mycoprotein such as Quorn meat free mince
185g chickpeas, drained and rinsed

The Method

Add the noodles to a saucepan and cover with boiling water, then reduce the heat
and simmer for 2-3 minutes or according to packet instructions until soft but have a
slight chew.

Meanwhile, heat a wok or large non-stick frying pan over a medium heat. Swirl
around the oil and stir-fry the turkey mince for 4-5 minutes, breaking it up with a
spatula.

Remove the core from the pepper and thinly slice. Peel the onion and carrot and
thinly slice. Add the prepared vegetables with the peas to the turkey and stir-fry for
another 3-4 minutes until the vegetables are tender but still have a little crunch. Peel
and mince the garlic. Add the minced garlic, soy sauce, smoked paprika and honey.

Drain the noodles and divide between bowls, then spoon over the turkey and
vegetable mixture. Scatter over the cashew nuts to serve.
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